Ragu Pasta Sauce for my family. The smells came wafting past me, and for a second I was sitting in Grandma's kitchen again.I love the holidays, and the food that goes along with it! This year that includes Homemade Ravioli and Ragu Pasta Sauce. Like a lot of people, I am a pasta lover. But I am not a pasta lover just for the pasta. My true love is the sauce! I can remember going to my grandmother's house every year during the holidays, and there was always sauce simmering away on the stove. Oooh, it was amazing! That deep aroma wafting through the house; when I opened grandmas front door, it put a smile on my face that never left. It smelled like home! I got that same warm, happy, comfort feeling when I prepared these homemade ravioli with
These ravioli's were fun and easy to make. My goal for the next time I make these is to make the dough thinner. It has always been a holiday tradition to serve pasta in our house on Christmas Eve, and I have been continuing the tradition for many years, but ravioli's are a new addition to our special tradition. The Ragu Pasta Sauce makes this recipe taste authentic, just like when Assunta Cantisano came to America with the recipe for this special tomato sauce. She was an amazing woman, who, against all odds, made Ragu Pasta Sauces a success! Ragu: Crafted with Passion. Simmered in Tradition! To read more about Assunta Cantisano, her incredible story, and her amazing sauce, click here to go to the Ragu Landing Page. Did you know that Ragu Pasta Sauce has no artificial flavors, no artificial colors, and no high fructose corn syrup? It is amazing!
Thursday, December 10, 2015
Saturday, May 19, 2012
Cream Cheese Cookies w/ Strawberry Coulis Icing also.
1 pound Fresh Strawberries
2-3 tablespoons Sugar
1/4 cup Water
Chop the leaf off of your strawberries, and cut berries into
Add the sugar and water.
If your strawberries are really sweet, or sweet enough for
you, then add only 2 tablespoons of sugar. If not, then add three.
Bring to a boil.
Let it boil for 5 minutes.
Puree in blender.
Run the pureed sauce threw a strainer or cheesecloth.
I ran mine through cheesecloth to get rid of any
strawberry seeds. It got most of them.
Place the coulis in a jar and refrigerate for up to a week.
Thanks for joining me!
Tuesday, December 6, 2011
Chicken Stir Fry w/ White Rice
(This recipe makes enough for 2 people, with left overs!)
1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
1 tablespoon Ketchup
1 teaspoon Cornstarch
Salt and Pepper
1 cup White Rice
1 pound Boneless, Skinless Chicken Breast
1 medium Onion
1/4 Red Pepper
1/8 Green Pepper
I prep everything before I start making the meal.
I especially do this when there are a lot of
ingredients that need to be chopped or measured.
It makes things go quicker, and I never lose
control of what I am doing.
So, anyway, I butterflied my chicken breast,
then I cut it into strips. I cut the strips
into small chunks like...
I only used 1/4 of the red pepper. I didn't want the red or
the green pepper to over power the meal. I cut the pepper
and then I cut them into smaller, bite size strips.
I did the same with the green pepper.
I chopped the scallions into minced pieces. I separated
the two scallions because I need one for the sauce,
and one for the stir fry.
I cut the ends off of my onion,
then I peeled the onion, and cut it in half.
I only used about 5 thin slices.
Peel the fresh ginger with a veggie peeler, then chop with a knife.
This is hard to see. But really chop them tiny. Minced actually!
Now that your chopping is done, make your rice.
I used a medium grain rice. Follow the directions on
While the rice is cooking, make the sauce.
Add the orange juice, lime juice, ginger, and 1 chopped
scallion to the pot.
Next add the ketchup, the salt and the pepper.
It's time to add the cornstarch.
The cornstarch is added to act as a thickener to your sauce.
In order for it to work effectively, add the cornstarch to
1 tablespoon of water in a small bowl.
Mix it together very well.
Add it to the pot.
Add it to your pot, and bring it to a boil.
Reduce to medium, and simmer until thick and shiny.
This should only take about 1 minute.
Then set your sauce aside.
Start the chicken cooking.
Because you are stir frying, cook on med-high to high,
and keep turning the chicken. Keep it moving around the pot.
Whip your 2 eggs together. You are making scrambled eggs
Get them cooking.
Now start your veggies. I put them in a separate pan,
but you could put them in the pan with the chicken if you would like.
Cook the veggies with some butter, or pan spray
on medium high.
When the egg is just about done, add it to the
veggies to finish cooking. If you stir fried your veggies in the
same pan as the chicken, still add the eggs to the pan.
It won't make any difference.
Build the plate by first laying down a scoop of rice.
Flatten it a little on the plate.
Top with the veggie and egg mixture, then some chicken,
and finally the sauce, drizzled over the top.
Here is a side note to this recipe.
If you would like, once you have built your plate,
take the plate and put everything on it in a frying pan.
Stir fry on high for just a few minutes, until the rice gets
brown with little crispies.
Then put it back on your plate and eat.
It's delicious both ways!
(The sauce recipe is from Get Saucy by Grace Parisi)
Thanks for joining The Freshman Cook today.
I hope you are enjoying the 25 Days of Christmas Blog Share.
Stop by every day for a different Christmas treat by one of our talented bloggers.
See you tomorrow!
Tuesday, June 14, 2011
Cream Cheese Wontons
(adapted from CD Kitchen)
2 oz Cream Cheese
1 Egg Yolk
1/4 teaspoon Curry Powder
3 oz unsweetened Pineapple Juice
1 oz White Vinegar
1.5 oz Granulated Sugar
1.5 teaspoon Ketchup
1.5 teaspoon Cornstarch
Start by putting your cream cheese in a bowl and smush it
down with a fork. (Easier if it is room temp)
Separate the egg white from the yolk. Keep the white if
possible. We will use it later. Mush ( it is a technical term!!!)
the egg yolk and the cream cheese together.
Add the curry powder.
Mix everything together.
This is your filling.
Pour your unsweetened pineapple juice in a
saucepan. Instead of buying pineapple juice, I just bought
a small can of pineapple tid bits. They are canned
with no added preservatives and no sugar.
I poured the juice out of the can,
and put the pineapple in the fridge for later.
Add the white vinegar, sugar, ketchup, and cornstarch.
Whisk together over medium heat until sauce starts to thicken.
Take sauce off heat once it is thick, and set aside.
Start to heat up your oil in a saucepan . I brought the
oil to 350 degrees. If you have a home fryer, use it to fry.
While your oil is heating up, make an egg wash.
Crack an egg in a small dish, add a tablespoon of
water, and whisk with a fork.
With a pastry brush, dab egg wash all along the edges
of the wonton wrapper. This will help the edges stick together.
Drop 1 teaspoon of cream cheese mix into the middle
of your wonton. I put in 1 teaspoon,
but it truly could have used 2 teaspoons.
To fold in the wonton, start with each tip of the wonton,
and bring it to the tip right next to it, so that it forms an angle.
Then bring the next tip up to the center to meet the other side.
The egg wash will help the side stick to one another.
This is your finished wonton ready for frying.
Carefully place your wontons in the fryer.I only fried 3 at a time
so I could keep control of them.
Let them fry until they are light brown.
When they are done, take them out of the oil and let
them drain on a paper towel. See that little wire basket type
utensil I used to get them out? I bought that at an international market
store here in Las Vegas. I just love it for frying. It is great because
if you want to check on your frying food, you can pull it out of the fryer,
let it sit in the basket, and you can examine it. The cost? 69 cents!!
Here is your plated appetizer. Aren't they pretty?
Enjoy your appetizer!
They are easy to make and they don't require a lot of ingredients.
Here is our cost breakdown:
(This is for 10 cream cheese wontons)
.99 for 10 cream cheese wontons
white vinegar- .05
.94 sauce for wontons
Total cost for 10 wontons and dipping sauce- $1.93
I will always try to give you the exact price I paid. There may be times when
I estimate because I have had the ingredient for a while, but if at all possible,
I will try to obtain the present price.
If you have any questions about where I bought something or any other questions,
please comment on the page, or send me an email to
Tomorrow we will be making our salad portion of our meal,
a green salad with an Asian Ginger dressing.
See you then!